One of my family's favorite things to do is go clamming on Barnegat Bay. I always bring some home. Nick, my husband, being a midwesterner, took many years of marriage to me, but eventually go so he's willing to eat clams. So, after work today, I made us some clam fritters. 
I used this recipe, as I didn't want to delve through all my cookbooks to find a suitable one. This one was light on flour, and it turned out to be a good thing. The key is to pour the liquid into very hot oil. Yumilicious. 
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